I don’t know why, but I hate spaghetti. Maybe it’s too cylinder, maybe it’s too slippery, or maybe it’s just because it’s association with red sauce, which I don’t like all that much. Anyhow, that is why we are using linguini! The obviously superior relative of spaghetti, it holds onto any respective sauce incredibly well, and twirls superbly into a fork. Just my opinion… anyhow, here we go with the recipe!

Red Pepper Pesto:

4 cloves of garlic

5 tablespoons olive oil

a cup of roasted red bell peppers (out of the jar is fine)

salt and pepper to taste

4 tablespoon parmesan cheese

4 cup fresh basil

2/3 cup pine nuts, or walnuts

Combine all of the above, except for the oil, into a food processor. Slowly add the oil. Coat the linguini (which you cook according to the instructions…) with the pesto.

Herbed Chicken:

3 skinless, boneless chicken breasts cut into 1 inch strips

½ of the juice from 1 lemon

2 teaspoons dried basil

1 teaspoon dried parsley

2 teaspoons dried oregano

2 tablespoons olive oil

Salt and Pepper to taste

After cutting the chicken, place in a plastic bag with the other ingredients. Let marinate for 30 minutes. Place into large skillet on medium heat, coasted with olive oil. Cook chicken for about four minutes on each side, until completely cooked. Remove from heat.

For the Broccoli:

5 tablespoons oil

Salt and pepper to taste

4 garlic cloves

½ of the juice from 1 lemon

Zest of 1 lemon (hopefully the same lemon as above!)

1/3 cup freshly grated parmesan

I wish I could take credit for this masterpiece. But, I cannot. The amateur gourmet, whoever he or she or they are, really did a great job with this one. Preheat the oven to 425. Make sure the broccoli is completely dry. Cut into small florets, but not too small. Put the broccoli on a cookie sheet, and toss with the olive oil, salt, pepper, and garlic cloves. Cook for about 20-25 minutes, and after it’s done add freshly grated Parmesan, another tablespoon of olive oil, and the remaining lemon juice and zest